Grilled Porterhouse Steaks with Garlic-Herb Peppercorn Crust
A classic steak with a classic rub and a perfectly shareable result.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc; and a good source of selenium.
2 beef Porterhouse or T-bone steaks, cut 1 inch thick (about 1 pound each)
1 teaspoon coarsely ground mixed peppercorns (black, white, green and pink)
Garlic-Herb Peppercorn Seasoning:
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
5 cloves garlic, minced
2 teaspoons coarsely ground mixed peppercorns (black, white, green and pink)
- For Garlic-Herb Peppercorn Seasoning: Combine ingredients in small bowl; press evenly onto beef steaks.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F | 162.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
- Remove bones from steaks; carve into slices. Season with 1 teaspoon peppercorns and salt, as desired.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 226 calories; 10 g fat (4 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 108 mg sodium; 2 g carbohydrate; 0.6 g fiber; 29 g protein; 5.0 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.4 mg iron; 11.2 mcg selenium; 5.5 mg zinc.
Recipe and photograph courtesy of The Beef Checkoff.